Sicilian Pizza pie on horseback. Featuring Caciocavallo cheese
launchpad pre-bake-off systems (ingredient) check off.
Faiccos Italian specialties (Bleecker street Greenwich Village) homemade sweet & hot Sopresatta
Imported sharp Provolone
Imported Sicilian Caciocavallo
No name low moisture mozzarella, I saw some sandwich-ready slices of the mozzarella on the counter. I asked, Boars head? He replied, no. I asked for a pound. He came out with an unmarked loaf about 2/3 the size of a Grande loaf of whole milk. Don't you know, with my big mouth was embarrassed to ask the brand! Grrr.
The dough is 19 hours into the cold ferment. even with a well-oiled top, the plastic moved and the dough got cold burn. Grrr. I flipped it on the oiled 16X16 well covered to continue the cold ferment/retard.
The main ingredient check, all systems go!
Bake-off at "T" minus sometime this afternoon. Smile...
I Like to have fun with my baking. (I am easily amused)